Indian Chicken curry by Niki

Name: Indian Chicken curry by Niki
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 1 kilo Chicken breast, chopped in cubes / or legs; 6 Garlic pieces, chopped in kitchen machine; 5 to 6 large unions Onion's, chopped in kitchen machine; as many as you like Potatoes, chopped; 1 tbsp Ground cumin; +/- 1 tbsp Tumaric; +/- 1/2 tbsp Garam Masala; +/- 1/2 tbsp Kitchen King Masala; +/- 1/2 tbsp Meat Masala; +/- 1 - 1/4 tbsp Salt; 1/2 can Chopped tomatoes; 2 Green finger chili's; 5 cm Ginger

Ingredients

Chicken breast, chopped in cubes / or legs		1 kilo
Garlic pieces, chopped in kitchen machine		6
Onion's, chopped in kitchen machine		5 to 6 large unions
Potatoes, chopped		as many as you like

Spices

Ground cumin		1 tbsp
Tumaric		+/- 1 tbsp
Garam Masala		+/- 1/2 tbsp
Kitchen King Masala		+/- 1/2 tbsp
Meat Masala		+/- 1/2 tbsp
Salt		+/- 1 - 1/4 tbsp

For the paste

Chopped tomatoes		1/2 can
Green finger chili's		2
Ginger		5 cm

This recipe is based on 1 kilo chicken breasts, adjust recipe if you use less or more chicken

Pour oil in pan and wait until it’s really hot, add 1 tbsp of cumin and stir for 1 minute

In your kitchen machine blitz 6 garlic pieces and 5 large onions until you have small pieces of onion and garlic. Add this mixture to the cumin and oil in the pan and leave it there for 15 minutes. Stir occasionally on medium to low fire.

Now add +/-1 tbsp Tumaric, +/-1/2 tbsp Garam Masala and +/-1/2 tbsp Kitchen king masala and stir for 1 to 2 minutes, make sure to mix well, and add 1 or 2 tbsp of water, depending on how wet the mixture is.

In a blender add 2x fresh green finger chilis, no jalepenjo for medium spicy or 3 for more spicy curry furthermore add just over half a can of chopped tomatoes and 5 cm of ginger in pieces and in the blender as well. Blitz / Puree everything in the blender until it’s one nice paste.

Now add 150/200 ml of water and cook for 20 minutes, make it doesn’t get to wet so be careful with the water

Add the raw chicken and stir for 1 minute, then add +/-1/2 tbsp meat masala and 1 1/2 tbsp of salt on top and add another 150ml / 200ml of water. Stir well and let cook for 40 minutes to 1 hour depending on the thickness of the sauce you like on low heat with the lid on.

If you like to add potato to your curry then add chunks of potato 20 minutes after you added the chicken. That way your potato doesn’t become all mushy and soft.